A Seasonal Cornucopia and Cooking with Chef Jon

It’s no secret that we prefer to use local and seasonal ingredients when cooking around here. You might think, however, that choosing local in the middle of February in New England limits your choices for a delicious meal.  Not so!  Chef Jon of Castle Hill prepares Simmons Farm Pork Chops and goes through a “cornucopia” of local ingredients that are all available now. Make sure to watch below and add his list of produce, dairy, and meats to your grocery list.  Read more for the recipe.

We’re cooking Simmons Farm Pork Chops (Portuguese Style) in The Rhode Show kitchen with Chef Jonathan Cambra of Newport Restaurant Group .

Ingredients: (yields 4 portions)

4ea bone in pork chops

1 cup Portuguese white wine

¼ cup Water

2 cloves Garlic thinly sliced

1 ea Spanish onion thinly sliced

1 ea Bay leaves

2T Portuguese crushed hot pepper sauce

2T Portuguese Olive oil

1T Salt

½ t White pepper

Steps:

- Combine all ingredients

- Refrigerate over night

- Pull from marinate, set liquid aside

- Pre-heat grill, grill chops to medium, basting with marinate

- Serve with roasted potato and sauté kale, collards, or mushrooms